This easy Sunday soup is soup-er healthy and restorative, not to mention completely delish, gluten-free, and vegan (if you omit the optional feta cheese). Did I mention that it is also super cheap to make? Because it is, especially if you *make your own veggie stock.
- ½ large onion, diced (about one cup)
- 1 large, or 2 medium garlic cloves, chopped
- 2 tbsp. olive oil
- 3 cups sprouted lentils (learn how to sprout your own lentils here)
- 3 cups vegetable stock
- 1 cup diced canned or frozen tomatoes
- 1 tbsp. tomato paste
- 1 tsp. dried oregano
- 1 tsp. dried thyme
- Juice of ½ lemon (about 2 tbsp.) plus extra for garnish
- ¼ cup minced fresh parsley
- ½ tsp. salt
- Copious grinds of fresh black pepper
Add olive oil to a large dutch oven or casserole over medium heat.
Add onions, and sauté for about 5 minutes until translucent, then add garlic and sauté for 2 minutes more. Add sprouted lentils and vegetable stock, diced tomatoes, tomato paste, thyme, oregano, and lemon juice. Stir well and simmer on medium heat for about a half hour, until lentils are completely tender and soup base has thickened. Stir in fresh parsley, and season with salt and a generous grind of black pepper. Garnish with additional lemon juice and optional sprinkling of feta cheese. Makes four servings.
Make ahead note: this soup is even better if you turn off the heat after simmering with all ingredients for a half hour, let it cool, and then reheat it just before serving. Also, it makes a great leftover and freezes well. You may have to add a little more stock when reheating.